PALM SUGAR PECAN PIE
The chef Quealy Watson brought a version of this recipe to The Times in 2015. It is for a classic South Texas pecan pie, at least if you collect the nuts from a San Antonio driveway and the rest of the ingredients from the local Vietnamese market. Palm sugar gives the pie a slightly rounder and more earthy flavor than you'd get from white or even brown sugar.
Provided by Sam Sifton
Time 2h30m
Yield Serves 6-8
Number Of Ingredients 14
Steps:
- Make the pie dough: Using your fingertips or the pulse function of a food processor, blend together the flour, sugar, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
- Drizzle 1/4 cup ice water over the dough, and gently stir or pulse to combine. Gather a golf-ball-size bit of dough, and squeeze to combine. If it does not hold together, add remaining tablespoon of water.
- Turn the dough out onto a lightly floured surface, and gather together into a rough ball. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again to create 4 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball.
- Flatten ball into a 5- or 6-inch disc. Wrap the disc in plastic wrap, and place in the refrigerator for at least 60 minutes.
- Heat oven to 350. To blind bake the crust, roll out the pastry on a lightly floured surface to a thickness of about 1⁄8 inch. Fit dough into a 9 1/2-inch deep-dish pie pan. Crimp edges, and pierce the bottom crust with the tines of a fork 8 times. Line dough with a large sheet of parchment paper, and spread evenly with pie weights so they reach up the sides of the crust. Bake 30 minutes until edges are set. Remove parchment and weights, and bake until pale golden brown all over, about 15 minutes longer. Cool completely on a rack.
- Meanwhile, make filling. Toast pecans in a 350-degree oven until just fragrant, 8 to 10 minutes. Allow to cool completely.
- Whisk together palm sugar, butter, cream, powdered milk and salt in a medium bowl until smooth. Add eggs and vanilla, whisking again until smooth. Place cooled nuts in crust, and pour the filling over the pie crust. (Pecans will float to top of pie while baking.)
- Place pie on a sheet pan, and bake in center of oven until filling is set with a slight jiggle and filling is pale golden around nuts, about 30 to 40 minutes.
Nutrition Facts : @context http, Calories 865, UnsaturatedFat 25 grams, Carbohydrate 90 grams, Fat 48 grams, Fiber 13 grams, Protein 24 grams, SaturatedFat 20 grams, Sodium 351 milligrams, Sugar 27 grams, TransFat 1 gram
PECAN PIE - MORE PECANS, LESS SUGAR!
Pecan Pie is a southern favorite. But every pecan pie I tasted was way too sweet. I found this recipe years ago in a magazine. My husband won't eat any other pecan pie, anywhere. This recipe is has the traditional pie filling, but not sickeningly sweet and it is loaded with pecans! I am asked to bring it to every family gathering. Enjoy!
Provided by LynnieB
Categories Dessert
Time 1h5m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- I like to use white light corn syrup.
- Pecans should be broken.
- Melt margarine.
- Mix all ingredients EXCEPT eggs. Beat eggs and add to mixture. Pour into unbaked pie crust.
- Bake at 300 degrees for 40 minutes; then turn oven up to 350 degrees and bake an additional15-20 minutes.
- Cool completely before cutting (usually at least two hours).
- ENJOY!
Nutrition Facts : Calories 520.5, Fat 31.2, SaturatedFat 4.9, Cholesterol 69.8, Sodium 222.8, Carbohydrate 59, Fiber 3.3, Sugar 29.4, Protein 6.2
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